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| From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand» |
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| Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming highly coveted gold medal at the prestigious London International. Riesling was Howard Park's first vintage, it remains the Australian west's most enduring white after over three decades of superlative editions. Howard Park» |
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| Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino» |
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| A passionate, family owned and operated winery who've been rewarded with highly coveted Royal Melbourne Gold for their impressive Langhorne Creek reds. Temple Bruer have been waving the magic wand with their brilliant efforts at Merlot, scoring further medals at the Small Winemakers and Rutherglen Wine Shows. Temple Bruer» |
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| Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand» |
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| So popular are the wines of Pepperjack, that the label hosts its own society of dedicated enthusiasts. This devout cohort of zealots, converges at bespoke venues to discuss matters Pepperjack, they dine on prime beef and imbibe in their cherished libation. Pepperjack» |
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| Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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| A stellar achiever around the national wine show circuit, Wicks have claimed significant trophy triumphs for the excellence of their Pinot Noir. After a long family history of orchard farming and viticulture in the Adelaide Hills, priority was given to the establishment of choice clones Pinot Noir along the scenic slopes at Woodside. Wicks» |
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| Samuel Dunn was an early Amherst resident, one of the first settlers to plant grapes in the Pyreness. His land was exploited for sheep grazing, until diggers found the locality alive with gold. Amherst» |
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| The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. Smith Hooper» |
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| The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers» |
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| Stella Bella have won resounding critical acclaim and a reputation for producing artisanly crafted Margaret River wines of great expression, personality and quality. Stella Bella have established an almost peerless reputation after receiving numerous accolades at significant competitions, including coveted Gold and Mission Hill Trophy at the London International, the only southern hemisphere Chardonnay to win such a prestigious award.. Stella Bella» |
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Bindi
Nothing from Bindi at the moment
About Bindi - the Winery
Bindi
Bindi are one of Australia's most exciting new wineries. Critical acclaim is overwhelming, production is tiny and demand always outstrips supply
It's all about the environment and care for the land. The Bindi property is situated 50 kilometers northwest of Melbourne in the Macedon Ranges. Originally purchased in the 1950s as part of the larger grazing farm Bundaleer, Bindi is a 170 hectare farm of which 6 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands. The Bindi vineyard is the fundamental focus of endeavors. The vineyard and winemaking philosophy seeks balance and purity in the expression of each individual vineyard site and this philosophy is applied to farming and conservation across the entire property, the preservation of natural harmony.
Vineyard elevation is 500 meters above sea level and soils are predominantly shattered quartz over siltstone clays with some eroded volcanic top soil over clay. Generally unfertile, yields are a scant 1½ to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Increasingly low impact, organic outcomes are being trialed and implemented. There are two hectares of Chardonnay, planted in 1988, and four of Pinot Noir, planted in 1988 and 1992. The younger Pinot Noir Block K was established in 2001 and is currently being trained to come of age as a super elite vineyard.
The winemaking incorporates a high percentage of natural indigenous yeasts, gently worked ferments, delicate pressing, long lees ageing in the finest oak and a minimal racking. The wines are unfined and restricted filtration regimes are followed. The yields, harvest date and vinification techniques are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance and vitality, harmony and finesse.
The environment, free draining quartzy soils, cool climate and north-facing hill are all reasons the Bindi have done so well. It's the site and environment that produces such exceptional wine. Exclusively French oak barrels are used to make pinot noir, chardonnay and a sparkling wine that is matured in the bottle for up to eight years, a wine high on production cost and relatively low on price, made purely for the fun and indulgence.
Everyone involved has a hand on the entire winemaking process, from pruning to picking, crushing and racking, labelling and packaging. Fastidious small vineyard management regimes are employed, hand pruning, frequent passes, at least ten for each vine, vertical shoot positioned canopies and hand harvesting. Emphasis is on a whollistic and natural approach to making good wine.
The vineyard is the focus but the aim is to maintain balance and harmony between viticulture and wild remnant bush lands. Bindi are unique in that they do not use systemic applications to eradicate pests. Winemaking is an equal partner to preservation of the natural environment. The vines are surrounded by wild grass which has no commercial use. But it's indigenous grass and it's rare, one of the few places in Victoria where it's still intact. It is part of the environment that Bindi aims to preserve. For all of Bindi's 170 hectares, only six are planted to vines. The environmental credentials may have no direct influence on Bindi's critical acclaim, which is judged purely on wine. But it is one of the reasons for the estate's success. The vines exist in a natural, harmonious environment, and that is why the vineyard is viable in the long term.
The quartz riddled, gently north sloping three acre Original Vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully. Block Five is a half hectare on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. Pinot Noir from here is always darker in fruit expression and immediately more spicy and earthy than the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. At the upper end of the Chardonnay plantings, where the quartz incidence in the soil is the greatest, the fruit has extra complexity, finesse and intensity. A half hectare site, exceptional wine comes from this soil.
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